Rooted in the grain traditions of the Kazakh steppe, these cookies blend millet flour with wheat flour and are sweetened with honey and butter. The millet flour gives the cookies a lightly sandy texture and a faintly corn-like flavour.
Beat the room-temperature butter with the honey, then mix in the egg. Add the millet flour, flour, baking powder and salt, and knead for a few minutes until a soft dough forms.
Pull off small pieces of dough, roll into balls, flatten slightly, and space out on a baking tray.
Bake in an oven preheated to 180°C until the bottoms turn lightly golden.
Millet flour binds less than wheat flour, so the dough may look crumbly when first kneaded; a few more minutes of kneading brings it together. Allergens: contains wheat (gluten), milk and dairy, egg.
Darı ununun mısırımsı bir tat verdiği söyleniyor ama bir su bardağı darı unuyla hazırladığım hamurda bu tat çok belirgin çıkmadı, belki kullandığım marka daha nötr bir tada sahipti.
Tarifte yazan 20 dakika benim fırınımda tam yetti ama hamuru yoğururken darı ununun toparlanması 12 dakikadan çok daha uzun sürdü, neredeyse 20 dakika uğraştım ve ellerim epey yorgun düştü.
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